French Ratatouille with Grilled Chicken

and Feta
Ratatouille is a traditional vegetable stew from Nice, France. Despite its humble origins, the tomatoey stew is famous all over the world!
586 Reviews
Cals 454 · Prot 57 · Carbs 41 · Fat 9
Low-Carb
Calorie smart
Try Hello Chef Now
30 min
French Ratatouille with Grilled Chicken and Feta
Ratatouille is a traditional vegetable stew from Nice, France. Despite its humble origins, the tomatoey stew is famous all over the world!
586 Reviews
Cals 454 · Prot 57 · Carbs 41 · Fat 9
Low-Carb
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Chicken
Chicken breast
400 Grams
Lemon
1 Piece
Olive oil
2 Tbsp
Salt
1 Tsp
Honey
15 Grams
Black pepper
0.5 Tsp
Garlic powder
2 Grams
Fresh rosemary
10 Grams
Ratatouille
Garlic cloves
1 Piece
Small zucchini
1 Piece
Tomatoes
1 Piece
Eggplant
1 Piece
Red onion
1 Piece
Olive oil
2 Tbsp
Salt
1 Tsp
Dried oregano
2 Grams
Tomato passata
200 Grams
French onion stock cube
0.5 Piece
Water
100 ML
Black pepper
0.5 Tsp
Fresh basil
15 Grams
Feta cheese 4*
50 Grams

Allergens

*4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

1 Prep

Pre-heat the grill to high. Peel and mince the garlic. Roughly chop the zucchinis, tomatoes and eggplants. Peel and slice the red onions.
Fry

2 Fry

Heat a large pan over a medium heat with a drizzle of olive oil. Add the onions with a pinch of salt and cook for 5 min. Add the garlic and dried oregano and cook for 1 min further.
Simmer

3 Simmer

Add the tomato passata, zucchini, eggplant, tomatoes, 0.5/1/1 stock cube and the measured water. Reduce the heat to low, cover with a lid and simmer for 20 min. If the stew thickens too much, add a splash of water.
Tip! If you want the vegetables to have a little more bite to them, cook them for less time!
Marinate

4 Marinate

Meanwhile, place the chicken breasts on a chopping board. Cover with cling film. Bash with something heavy like a rolling pin until halved in thickness. Juice half the lemon into a large bowl. Add the olive oil, salt, honey, pepper and garlic powder. Whisk. Add the chicken and turn to coat.
Grill

5 Grill

Place the rosemary onto a lined baking tray and top with the chicken. Pour over the remaining marinade. Grill for 8-10 min or until cooked through.
Tip! To check if the chicken is cooked, insert a knife into the meat - if the juices run clear, it's ready!
Serve

6 Serve

Meanwhile, roughly chop the basil. Stir it into the stew and season with salt and pepper. Serve the grilled chicken with the ratatouille to the side. Crumble the feta over the top and garnish with the remaining fresh basil.
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